Ok, so remember my saying that all I have left to do, is to learn to make Raspberry Chocolate Cake Pops (along with pumpkin bread) to make my in-home Starbucks fantasies come true? Well, I’ve gone and done it. This is my take on the oh-so-decadent treat, that can easily by adjusted or exchanged with other ingredients to match your own sweet-treat-guilty-pleasures. The best part? As always, it’s incredibly easy (because lets face it, I’m a terrible cook and I need recipes that even a 5 year old can accomplish – thanks for the help, Lucien!).
YOU WILL NEED:
- Cake mix. (Just about any cake mix will do, but I used a Betty Crocker Dark Chocolate.)
- Cake-needed ingredients (just follow the box)
- 1 cup icing/half container. (I used cream cheese icing by Pillsbury for a less sweet taste)
- Cake pop sticks (Optional)
- Chocolate chips (or white chocolate). I used Ghirardelli Dark Chocolate Chips, mmm!
- Raspberry Jello
THIS IS HOW:
- Mix cake ingredients and bake as directed on the box. Allow to fully cool.
- Put the whole cake in a large mixing bowl, crumble it with your hands and add in the icing and about a half-package of raspberry jello. Mix together completely. The amount of icing isn’t strict so much as you want the consistency to be sticky. The icing works as a glue, when the cake is moldable… you have enough icing. As for the raspberry, less than half a package is a hint of raspberry… and more is very bold. Up to you, or omit all together.
- Roll into balls, about 1 1/2″ in size. Place on a baking sheet or serving tray for now.
To make the outer chocolate shell, there are several methods. I prefer two ways:
- The cheat-method, melt the chocolate chips in a microwave-safe bowl in the microwave…
- OR on the stove-top (the best method). Place a large pan on the burner, filled with water.
- Place a smaller pot within the pan in the water, and fill the small pot with the chocolate chips. Stir the chocolate constantly on a medium/high heat until thoroughly melted.
- When it’s ready, turn off the burner. Toss the cake balls into the chocolate, one by one. Use two forks to roll the balls around in the chocolate to cover them, and pull them out onto a baking sheet to cool. Place in the fridge to chill, and you are done!
If you use the cake-pop sticks, you can use them instead of the forks altogether. Simply insert the sticks into the cake-balls and dip into the chocolate. (You will need something to stick them into, like a piece of foam if you do not want a flat top).
To decorate even further, use icing (in a zip-lock baggie and just cut off the tip) or roll in crushed nuts or more jello. These things can be made in so many ways!
…Another little tip I have, Cooking Wax. Sounds weird, I know. We put just a little into our melted chocolate, and it helps hold the chocolate and improves the shape. This is especially nice if you are taking your cake pops to a party!